Ginger-Honey Pumpkin Pie Recipe

Name: Ginger-Honey Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1Butter Pie Crust Dough disk; 1 15-ounce can pure pumpkin; 1/2 cup (packed) golden brown sugar; 1/3 cup honey; 3 large eggs; 1 1/4 cups whipping cream; 1 tablespoon finely grated peeled fresh ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Honey-sweetened whipped cream

Servings: persons

1Butter Pie Crust Dough disk
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/3 cup honey
3 large eggs
1 1/4 cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Honey-sweetened whipped cream

1
Roll out dough on lightly floured surface to 13-inch round.
2
Transfer to 9-inch deep-dish glass pie dish.
3
Trim overhang to 1/2 inch.
4
Fold overhang under; crimp edges decoratively.
5
Refrigerate 1 hour.
6
Preheat oven to 375F.
7
Line crust with foil.
8
Fill with dried beans.
9
Bake until edges begin to brown, about 17 minutes.
10
Remove foil and beans.
11
Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer.
12
Transfer to rack.
13
Maintain oven temperature.
14
Whisk pumpkin, sugar, and honey in large bowl.
15
Whisk in eggs 1 at a time.
16
Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt.
17
Pour into crust.
18
Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes.
19
Cool.
20
(Can be made 6 hours ahead.)
21
Serve at room temperature with whipped cream.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1Butter Pie Crust Dough disk, 1 15-ounce can pure pumpkin, 1/2 cup (packed) golden brown sugar, 1/3 cup honey, and more.

Yes, Ginger-Honey Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Honey Pumpkin Pie

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